Spinach and Corn Risotto
Recipe supplied by: Sharon Jackson
Ingredients
- 1 large sweet potato – cut into 2 cm cubes
- 2 T olive oil
- 1 medium onion – finely diced
- 2 cloves garlic- paste
- 2 cups Arborio rice – rinsed
- ½ cup dry white wine
- 1 litre vegetable stock – heated
- 310g creamed corn
- ½ packet frozen spinach – thawed, water squeezed out
- ½ cup grated parmesan cheese
- 1 T chopped fresh chives
- Extra parmesan cheese to garnish
Method
- Heat oil in large pan, add onion, garlic, sweet potato
- Cook stirring until onion is soft and sweet potato is lightly browned
- Add rice, stir for about 2 mins to coat rice in oil
- Stir in wine, cook stirring over low heat until liquid is absorbed
- Stir in stock, simmer covered, stirring occasionally for about 20 minutes or until rice is almost tender
- Add creamed corn, cook over low heat for a further 5 minutes or until rice is tender
- Gently stir in spinach, cheese and chives. Adjust seasonings
Cooking Tips & Tricks
To serve
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- Recipe Uploaded: 09.07.2015
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